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Lesson Plans - TERM 4 LESSON PLANS - HOSPITALITY STUDIES - GRADE 12

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Lesson Plans - TERM 4 LESSON PLANS - HOSPITALITY STUDIES - GRADE 12 Powered By Docstoc
					   PROVINCE OF THE
   EASTERN CAPE
   EDUCATION

         DIRECTORATE:
   CURRICULUM FET PROGRAMMES
    LESSON PLANS - TERM 4
HOSPITALITY STUDIES – GRADE 11
                                                          FOREWORD

The following Grade 10, 11 and 12 Lesson Plans were developed by Subject Advisors during May 2009. Teachers are requested to
look at them, modify them where necessary to suit their contexts and resources. It must be remembered that Lesson Plans are
working documents, and any comments to improve the lesson plans in this document will be appreciated. Teachers are urged to
use this document with the following departmental policy documents: Subject Statement; LPG 2008; SAG 2008; Examination
Guidelines 2009 and Provincial CASS Policy / Guidelines.

Lesson planning is the duty of each and every individual teacher but it helps when teachers sometimes plan together as a group.
This interaction not only helps teachers to understand how to apply the Learning Outcomes (LOs) and Assessment Standards
(ASs) but also builds up the confidence of the teachers in handling the content using new teaching strategies.

It must please be noted that in order to help teachers who teach across grades and subjects, an attempt has been made to
standardise lesson plan templates and thus the new template might not resemble the templates used in each subject during the
NCS training. However, all the essential elements of a lesson plan have been retained. This change has been made to assist
teachers and lighten their administrative load.

Please note that these lesson plans are to be used only as a guide to complete the requirements of the Curriculum Statements and
the work schedules and teachers are encouraged to develop their own learner activities to supplement and /or substitute some of
the activities given here (depending on the school environment, number and type of learners in your class, the resources available
to your learners, etc).

Do not forget to build in the tasks for the Programme of Assessment into your Lesson Plans.

Strengthen your efforts by supporting each other in clusters and share ideas. Good Luck with your endeavours to improve
Teaching, Learning and Assessment.
SUBJECT: HOSPITALITY STUDIES           GRADE: 11       LESSON PLAN 1           TERM 4         TIME: 4 HOURS


CONTENT:

   •   Job descriptions of possible careers and policies governing working conditions and learning pathways.
   •   Job descriptions of possible careers in the different sectors:

Accommodation services        - Hotel manager, Executive housekeeper

Front Office                  - Rooms division manager, Front office manager, Receptionist.

Food and Beverage Services - Restaurant manager, Maitre d’hotel / Head waiter, Station head waiter, Food service staff, Beverage service.

Food Preparation             - Chef de cuisine,



LEARNING OUTCOME 1:                         LEARNING OUTCOME 2:                    LEARNING OUTCOME 3:                         LEARNING OUTCOME 4:

Hospitality Concepts                        Health and Safety                      Food production                             Food and Beverage Service

The learner is able to demonstrate          The learner is able to operate in a    The learner is able to understand and       The learner is able to understand and
knowledge and understanding of the          hygienic, safe and secure food         apply the principles of planning,           apply the principles of planning,
hospitality industry, its contribution to   preparation and service environment    organizing, problem solving and             organizing, problem solving and
South African economy, the sectors of the   in a responsible manner and in         evaluation as related to self and to        evaluation as related to self and to
hospitality industry, and related career    accordance with relevant legislation   practices and systems of food production.   practices and systems of food and
opportunities.                                                                                                                 beverage service and customer care.
11.1.1 Demonstrate knowledge and                 11.2.1 Describe the implications of        11.3.1 Explain the kitchen brigade structure   11.4.1 Demonstrate a knowledge and
understanding of cultural uniqueness as          failing to comply with the relevant        as it relates to kitchen operations and team   understanding of the restaurant brigade
applied to food preparation and service          legislation and principles of hygiene,     work                                           and the necessity of contributing to
                                                 safety, security and environmental                                                        effective working relationships and
                                                 issues.                                                                                   teamwork.
11.1.2 Define and differentiate between the      1.2.2 State the types, effects and         11.3.2 Use the correct procedures for          11.4.2 Demonstrate an appropriate
four functional areas in the hospitality         growth conditions of main food             receiving, storing and issuing stock, and      response to guest complaints about
industry and illustrate the services that each   poisoning and spoilage organisms.          respond to quality and quantity problems       problems with kitchen production and
provides.                                                                                                                                  service procedures
11.1.3 Illustrate the job descriptions of        11.2.3 Describe and apply security         11.3.3 Cost a recipe                           11.4.3 Prepare and set up the venue and
possible careers, and policies governing         practices and procedures as required                                                      tables for arrange of teas and two-
working conditions and learning pathways         in the hospitality industry, and suggest                                                  course or three course meals using the
(NQF/THETA) in food preparation service          responses to range of emergency                                                           commodities studied, working effectively
                                                 situations.                                                                               with other members of the kitchen and
                                                                                                                                           restaurant brigades, giving preference to
                                                                                                                                           local commodities.
                                                                                            11.3.4 Plan menus for teas and light two       11.4.4 Perform the correct service
                                                                                            course or three course meals in keeping        techniques and sequence of food and
                                                                                            with the principles of nutrition and menu      beverage services for table d’ hote
                                                                                            planning                                       menus.
                                                                                            11.3.5 Demonstrate a knowledge and
                                                                                            understanding of the following food
                                                                                            commodities- poultry, fish, rice, soups,
                                                                                            sauces, stocks, vegetables, yeast products,
                                                                                            cakes and biscuits.
                                                                                            11.3.6 Produce and present a range of teas
                                                                                            and two or three course meals using
                                                                                            commodities studied, working effectively
                                                                                            with other members of the kitchen and
                                                                                            restaurant brigade, giving preference to
                                                                                            local commodities
TEACHER ACTIVITIES                                LEARNER ACTIVITIES         RESOURCES   ASSESSMENT          DATE
                                                                                                          COMPLETED
- Baseline: Asks learners to

    •   define concept “career”                                              ' (!        Baseline
    •   draw an organogram of careers in the
        hospitality industry and thereafter ask                                          "            )
        learners what career they would be most
                                                                                    !
        interested pursuing.
                                                                                         Class work
    •   Say where would they look for job                                     $
        advertisement –expected answers may
        be newspapers, hospitality
        establishments, career booklets etc.
                                                                     !
Teacher instructs learners to illustrate job
descriptions of possible careers in different
                                                                 "
Hospitality sectors using current news papers.         #

                                                                 $

                                                  %   &

                                                  %

                                                  %        ! $           $




- Makes sure that learners read job
advertisements and descriptions for each sector       *
thoroughly, and allow them to ask any questions                            *       !
for clarity or to explain new words or concepts           $




Homework: Learners should cut Job Advertisements from the news papers and indicate requirements that are stipulated in the advertisement.
Enrichment/Expanded Opportunities- Organize field trip/ excursion in a Hospitality industry and find out about other careers in the Hospitality industry.

Teacher Reflections




        ,
        + - '. */ #

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SUBJECT: HOSPITALITY STUDIES                  GRADE: 11      LESSON PLAN 2                 TERM 4        TIME: 8 HOURS


CONTENT:

Policies governing working conditions and pathways in food preparation and services

Basic information (what they are and who they apply to) on Acts, Higher Education e.g Universities of education, learning programmes through the Tourism and
Hospitality SETA (THETA).


LEARNING OUTCOME 1:                               LEARNING OUTCOME 2:                           LEARNING OUTCOME 3:                     LEARNING OUTCOME 4:

Hospitality Concepts                              Health and Safety                             Food production                         Food and Beverage Service

The learner is able to demonstrate                The learner is able to operate in a           The learner is able to understand       The learner is able to understand and apply
knowledge and understanding of the                hygienic, safe and secure food                and apply the principles of planning,   the principles of planning, organizing,
hospitality industry, its contribution to South   preparation and service environment           organizing, problem solving and         problem solving and evaluation as related to
African economy, the sectors of the               in a responsible manner and in                evaluation as related to self and to    self and to practices and systems of food
hospitality industry, and related career          accordance with relevant legislation          practices and systems of food           and beverage service and customer care
opportunities                                                                                   production

11.1.1 Demonstrate knowledge and                  11.2.1 Describe the implications of           11.3.1 Explain the kitchen brigade      11.4.1 Demonstrate a knowledge and
understanding of cultural uniqueness as           failing to comply with the relevant           structure as it relates to kitchen      understanding of the restaurant brigade and
applied to food preparation and service           legislation and principles of hygiene,        operations and team work                the necessity of contributing to effective
                                                  safety, security and environmental                                                    working relationships and teamwork.
                                                  issues.
11.4.1 Demonstrate a knowledge and                11.2.2 State the types, effects and           11.3.2 Use the correct procedures       11.4.2 Demonstrate an appropriate response
understanding of the restaurant brigade and       growth conditions of main food                for receiving, storing and issuing      to guest complaints about problems with
the necessity of contributing to effective        poisoning and spoilage organisms              stock, and respond to quality and       kitchen production and service procedures
working relationships and teamwork.                                                             quantity problems
11.1.3 Illustrate the job descriptions of       11.2.3 Describe and apply security         11.3.3 Cost a recipe                     11.4.3 Prepare and set up the venue and
possible careers, and policies governing        practices and procedures as required                                                tables for arrange of teas and two- course or
working conditions and learning pathways        in the hospitality industry, and suggest                                            three course meals using the commodities
(NQF/THETA) in food preparation service         responses to range of emergency                                                     studied, working effectively with other
                                            X   situations.                                                                         members of the kitchen and restaurant
                                                                                                                                    brigades, giving preference to local
                                                                                                                                    commodities
                                                                                           11.3.4 Plan menus for teas and light     11.4.4 Perform the correct service techniques
                                                                                           two course or three course meals in      and sequence of food and beverage services
                                                                                           keeping with the principles of           for table d’ hote menu
                                                                                           nutrition and menu planning
                                                                                           11.3.5 Demonstrate a knowledge
                                                                                           and understanding of the following
                                                                                           food commodities- poultry, fish, rice,
                                                                                           soups, sauces, stocks, vegetables,
                                                                                           yeast products, cakes and biscuits.
                                                                                           11.3.5 Demonstrate a knowledge
                                                                                           and understanding of the following
                                                                                           food commodities- poultry, fish, rice,
                                                                                           soups, sauces, stocks, vegetables,
                                                                                           yeast products, cakes and biscuits.
TEACHER ACTIVITIES             LEARNERS ACTIVITIES                   RESOURCES   ASSESSMENT         DATE

                                                                                                   COMPLETED
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Homework: Teacher determines type of activities to be given to learners.
Enrichment/Expanded Opportunities: Learners may visit the local Dept of Health/Labour and conduct interviews on Acts, SAQA,NQF,SETA,THETA etc.
Teacher Reflections




 ,
 + - '. */ #

@                               @@@@@@@@@@@                    @@@@@@@@@@@@                          @@@@@@@@@@@

'/       " /*                         '/                        0 '1" &                                 '/
SUBJECT: HOSPITALITY STUDIES                GRADE: 11           LESSON PLAN 3        TERM 4          TIME: 4 HOURS


CONTENT:

Four functional areas in the hospitality industry and the services each provide


LEARNING OUTCOME 1:                         LEARNING OUTCOME 2:                      LEARNING OUTCOME 3:                     LEARNING OUTCOME 4:

Hospitality Concepts                        Health and Safety                        Food production                         Food and Beverage Service

The learner is able to demonstrate          The learner is able to operate in a      The learner is able to understand       The learner is able to understand
knowledge and understanding of the          hygienic, safe and secure food           and apply the principles of planning,   and apply the principles of planning,
hospitality industry, its contribution to   preparation and service environment      organizing, problem solving and         organizing, problem solving and
South African economy, the sectors          in a responsible manner and in           evaluation as related to self and to    evaluation as related to self and to
of the hospitality industry, and related    accordance with relevant legislation     practices and systems of food           practices and systems of food and
career opportunities                                                                 production.                             beverage service and customer care
11.1.1 Demonstrate knowledge and            11.2.1 Describe the implications of      11.3.1 Explain the kitchen brigade      11.4.1 Demonstrate a knowledge and
understanding of cultural uniqueness as     failing to comply with the relevant      structure as it relates to kitchen      understanding of the restaurant brigade
applied to food preparation and service     legislation and principles of hygiene,   operations and team work                and the necessity of contributing to
                                            safety, security and environmental                                               effective working relationships and
                                            issues.                                                                          teamwork.



11.1.2 Define and differentiate between     11.2.2 State the types, effects and      11.3.2 Use the correct procedures for   11.4.2 Demonstrate an appropriate
the four functional areas in the            growth conditions of main food           receiving, storing and issuing stock,   response to guest complaints about
hospitality industry and illustrate the     poisoning and spoilage organisms         and respond to quality and quantity     problems with kitchen production and
services that each provides.                                                         problems                                service procedures
11.1.3 Illustrate the job descriptions of   11.2.3 Describe and apply security       11.3.3 Cost a recipe                    11.4.3 Prepare and set up the venue
possible careers, and policies governing    practices and procedures as required                                             and tables for arrange of teas and
working conditions and learning           in the hospitality industry, and suggest                                                     two- course or three course meals
pathways (NQF/THETA) in food              responses to range of emergency                                                              using the commodities studied,
preparation service                       situations.                                                                                  working effectively with other
                                                                                                                                       members of the kitchen and
                                                                                                                                       restaurant brigades, giving
                                                                                                                                       preference to local commodities.
                                                                                            11.3.4 Plan menus for teas and light       11.4.4 Perform the correct service
                                                                                            two course or three course meals in        techniques and sequence of food and
                                                                                            keeping with the principles of nutrition   beverage services for table d’ hote
                                                                                            and menu planning                          menus.
                                                                                            11.3.5 Demonstrate a knowledge and
                                                                                            understanding of the following food
                                                                                            commodities- poultry, fish, rice, soups,
                                                                                            sauces, stocks, vegetables, yeast
                                                                                            products, cakes and biscuits.
                                                                                            11.3.6 Produce and present a range of
                                                                                            teas and two or three course meals
                                                                                            using commodities studied, working
                                                                                            effectively with other members of the
                                                                                            kitchen and restaurant brigade, giving
                                                                                            preference to local commodities




                                                                                                                                               DATE

TEACHER ACTIVITIES                    LEARNER ACTIVITIES                             RESOURCES                 ASSESSMENT                       COMPLETED



Baseline: asks learners to name       -                                              ' (!                      %      )3
sectors of the hospitality industry
,                               6           $    A           !            ' (!
                            !

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     2                                  2
              !
/
                                             2
                  $                         >


                  !
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Homework: Teacher determines type of activities to be given to learners
Enrichment/Expanded Opportunities: Learners visit hotel or B&B
Teacher Reflections:
,
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